Ingredients Jump to Instructions ↓

  1. Garden Burgers

  2. 6 servings 1/2 cup chopped fresh or canned low-salt tomato

  3. 1/2 cup finely chopped red bell pepper

  4. 1/2 cup finely chopped green bell pepper

  5. 1/2 cup finely chopped celery

  6. 1 cup chopped onions

  7. 1/2 cup frozen petite peas, defrosted

  8. 1/2 cup frozen whole kernel corn, defrosted

  9. 1/2 teaspoon dried thyme leaves

  10. 3 large Idaho potatoes, baked and peeled

  11. 3 egg whites, lightly beaten

  12. 1/4 cup skim milk

  13. whole wheat bread crumbs, for dipping burgers

  14. Heat water or broth in a large nonstick skillet over medium heat.

  15. Add tomatoes, red pepper, green pepper, celery, zucchini and onions.

  16. Cook and stir 10 minutes or until vegetables are tender.

  17. Drain vegetables. Stir in peas, corn and thyme. Mash the cooked

  18. potatoes in a large bowl. Stir in egg whites and skim milk.

  19. Stir the potato mixture and vegetable mixture and shape into 12

  20. burgers. Place the dried bread crumbs on a plate. Dip burger in

  21. crumbs to coat.

  22. Brown burgers in a nonstick skillet lightly sprayed with vegetable

  23. 5 minutes. Turn and saute for 5 minutes more.

  24. Note: Would you like to make your own bread crumbs to ensure

  25. 8 slices of bread into 1-inch cubes and arrange in

  26. a single layer on an ungreased baking sheet. Bake in a 350 degree

  27. 15 to 20 minutes or until cubes are thoroughly dry and tops turn a medium brown. Toss into your food processor and grind

  28. into a coarse powder. May be stored in refrigerator in a tightly

  29. sealed container for several days. Makes 1 1/2 cups.


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